Pulao or Pilau, a rice dish, famous in Middle East and South East Asian countries like India, Pakistan, and Dubai, Afghanistan etc. Pilau is also well known and enjoyed by the majority of people in the UK. There are many variations in pulao rice like vegetarian pulao, chicken or mutton pulao.
In European countries especially in Spain, the paella recipe similar to pulao is a prominent rice recipe and enjoyed by almost every household in Spain.
The long Basmati rice infused in the Mutton broth with some aromatic whole spices gives it delectable flavors. Sometimes tomatoes can also be added in this dish.
I have used lamb in my pulao but you can also use mutton instead, according to the availability and choice. Whether Lamb or Mutton is used, there is not much difference in the recipe. Both are almost same in flavors and textures.
I really like pulao recipe because it is very congenial dish and you can make it any time either for lunch and dinner. The reason why my recipe is different is because of it method of preparation which provides it succulent flavors and moistness.
In this recipe the rice are infused with the aromas of the soup of the meat. The lamb soup is cooked with the ginger garlic paste and whole spices give the rice a very subtle flavor. The natural oil from the meat makes the rice moist and provides the extra softness to the dish.
I would like you to try this aromatic recipe of lamb pulao or mutton pulao and share it with your friends & family. I am sure you will love this recipe and will relish it.
Author: Kanchan Vaish Singh Preparation Time: 20 to 25 minutes
Servings: 2 to 3 Coking Time: 40 to 45 minutes
Ingredients: To boil mutton/lamb
Lamb/Mutton 800 gm
Water 4 medium cup{approx.}
Ginger-Garlic paste 2 tsp
Green chili paste 1 tsp
Salt as per taste
Bay leaves 2
Green cardamom 4
Black cardamom 1
Star anise 1
Cloves 5
Fennel seeds 1/2 tsp
Tomatoes 2 medium
To cook Rice with meat
Oil 3 to 4 tbsp
Rice 1 or 1 1/2 medium cup
Cumin seeds 1 tsp
Whole black pepper 1 tsp
Sliced onion 1 medium
Red chili powder 1 tsp
Cumin powder 1 tsp
Coriander powder 1 tsp
Dry whole red chili 1
Green whole chili 2
Salt as per requirement
Sliced ginger for garnish
Method
In a pressure cooker or a large deep pan put together all the ingredients (mentioned above) to boil the lamb or mutton.
Wait for 4 to 5 whistles in a pressure cooker or if using pan, then boil the meat until it is half cooked.
When the mutton/lamb is half cooked then keep it aside.
Now for the rice, in a large deep pan pour oil and add cumin seeds, Whole red chili, onions, green chili and black pepper. Sauté them together.
When the onions are golden brown then add all dry spices one by one.
After a few seconds of cooking them, add lamb/mutton pieces and its broth (as per needed) for the rice
Add washed and soaked rice and cook them on high flame first and when the consistency of water is reduced then set the flame on low heat while covering the pulao for about 10 to 15 minutes.(depends on the rice)
Check the softness of the rice, when it is fluffy and water is absorbed then serve it.
Serve the pulao with mix salad and yogurt!
Notes
You can adjust spices according to your own taste.
You can also use mutton instead of lamb.
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